Nosh on This: Bacon Jam
Every modern gentleman needs an arsenal of good dishes that he can
labour over whip up to impress both comrades and lovers. This is the first recipe in a series called Nosh on This, in which I’ll share some of my favourite easy dishes.
My friend Jess [yes the one who knows how to entertain] introduced me to bacon jam when she made it for my inaugural New Year’s Day brunch. It sounds weird, but it’s heavenly. I’ve added a simple spin [addition of allspice] to the original Martha Stewart recipe; here it is for you to enjoy.
The Stuff You Need
- 1 1/2 pounds sliced smoked bacon, chopped
- 2 medium yellow onions, diced
- 3 garlic cloves, smashed and peeled
- 1/2 cup apple cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
- ½ tsp dried allspice berries
How to Use the Stuff You Bought
- In a large skillet/stockpot/whatever works for you, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned.
- Remove bacon and drain on paper towels. Pour off all but a little of the fat [around 2 tsp] from the pot; add onions, garlic and allspice berries and cook until onions are soft.
- Add vinegar, brown sugar, maple syrup and coffee and bring to a boil.
- Give it a good stir, ensuring that all the good stuff [browned bits] is scraped from the bottom/sides of the pan.
- Add bacon and stir to combine.
- Transfer mixture to a slow cooker and cook on high, uncovered, until liquid is syrupy, approximately 3 1/2 to 4 hours.
- Use a hand blender to pulse the cooked jam until coarsely chopped. Let cool, then refrigerate in airtight containers.
- Serve with cheddar or brie on buttermilk biscuits, toasted baguette or crackers; or eat it straight-up with a spoon Nutella style.